It’s that time of year again, the bloggersphere is full of men and women (sadly it’s still mostly men) either preparing for, or starting the deer season. I’ve not been able to get a stalking ground lined up for this season (YET!), so disappointingly I’m still buying meat.
While the other bloggers are telling you about fletching new shafts and honing new broadheads I’m heading for the kitchen ...
Reeves Muntjac are one of the smaller species of deer and by all accounts one of the tastier species too. At about twenty to forty pounds (10-18Kg) with antlers 2-4 inches (5-10cm) long they might not have same trophy status as the Whitetail, but for ‘pot hunters’ they are highly prized.
I have a haunch of Muntjac in the freezer, I want to casserole it in a red wine and plum sauce. Served with root vegetables, glazed carrots, shallots and mushrooms it’ll be just the kind of hearty autumnal (fall) fare I love.
[Pause to take kids out and do some food shopping]
Mrs Bushwacker says I’m not allowed to cook big dinners or have people round until I’ve finished re-glazing the dining room windows. Bah!
Better go I can hear her calling me
“Yes Dear”
Bushwacker.
